Besides playing lots of games in the apartment all weekend, Jay and I took our first attempt to make homemade salsa. I’ll be honest and say I ended up draining the first batch because I added waay too much lime. Oops! But I think in the end I got it down.
Homemade Pico de Gallo
Ingredients
- 1/4 of a Lime
- 1/2 small Red Onion
- 3 stems of Fresh Cilantro
- 2 medium size Tomatoes
- 1 tsp. Kosher Salt
- 1/2 Jalapeño
Step One. Dice all of your ingredients. They don’t need to be tiny, but they need to be a good size to throw in your food processor. Since I used my mini prep, this step was essential!
Also note that the hottest part of the Jalapeño are the seeds. Make sure you de-rib the jalapeño and fully rinse all the seed off.
Step Two. Combine all ingredients (except the lime and salt) in your food processor.
Step Three. Squeeze 1/4 of a lime on last and sprinkle on salt.
Step Four. Pulse on low until the combination is well mixed.
Step Five. Refrigerate for at least 30 minutes. The longer, the better. This step is essential to let all the flavors mix.
Step Six. Enjoy with your favorite chip!
